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RS&G Archives continued

Displaying Matches 17 thru 32 of 499 Found.  FIRSTBACK NEXTLAST

The Case for Creating a Mobile App for Your Restaurant
by Allison Wollam
The Case for Creating a Mobile App for Your RestaurantThe question for every independent in the digital age is can you afford not to take advantage of changes in how people find and review where they want to dine out. You have to ask yourself how your restaurant might build sales on the back of this well-established shift. . . . more >>


How to Cope With Minimum-Wage Increases
by Joe Erickson
How to Cope With Minimum-Wage IncreasesAll but five states have an established minimum wage above the federal level, which was increased to $7.25 in 2009, with recent legislative proposals to increase this to $10.10 per hour. These increases hit restaurateurs particularly hard. How should you manage these ever-rising labor costs? . . . more >>


How to Select the Right POS System in 10 Easy Steps
by Joe Erickson
How to Select the Right POS System in 10 Easy StepsWith a myriad of choices facing you when selecting a point-of-sale system, you might wonder where to start. We'll help you navigate this sea of technology, including asking the right questions and analyzing your business's requirements when it comes time to purchase or upgrade your system. . . . more >>


What's Your Purple Cow? Ways to Differentiate Your Independent Restaurant In a Crowded Field
by Howard Riell
What's Your Purple Cow? Ways to Differentiate Your Independent Restaurant In a Crowded FieldThe essence of the "purple cow" -- the reason it would shine among a crowd of perfectly competent, even undeniably excellent cows -- is that it would be remarkable. Something remarkable is worth talking about, and worth paying attention to. Boring stuff quickly becomes invisible. So … does your restaurant have any "purple cows"? . . . more >>


How to Overcome Typical Startup Challenges in the First Six Months of Operation
by Joe Erickson
How to Overcome Typical Startup Challenges in the First Six Months of OperationIssues at recently opened restaurants are often unique situations but by listening to numerous voices of experience the author has seen many of the same challenges over and over again. This article will increase your awareness of and prepare you to deal with these common problems. . . . more >>


How to Turn Complaining Customers Into Loyal Guests
How to Turn Complaining Customers Into Loyal GuestsComplaints can wear you out because they so often feel like a personal attack on your integrity and wallet; but if you're able to listen patiently to what your customers are telling you it may alert you to situations that need your attention. See how to realize the positive effect complaints can have on your bottom line . . . more >>


No MBA, No Problem - Creating Your Startup's Marketing Plan
No MBA, No Problem - Creating Your Startup's Marketing PlanIncrease the profitability of your restaurant by identifying your operations strengths, weaknesses, opportunities and threats with a targeted marketing plan. . . . more >>


What to Consider BEFORE Going From One to Two Restaurants
by Jay Goldstein
What to Consider BEFORE Going From One to Two RestaurantsNow that you have one successful restaurant you may be contemplating #2. Before you jump in with both feet, there are several key principals required for successful growth. Learn what you need to consider, how to be sure you're ready, and who can help you . . . more >>


Restaurant Economics: Inside Expansion
by Jim Laube and Chris Tripoli
Restaurant Economics: Inside ExpansionThere are successful growth strategies that involve expanding an initial restaurant in ways you might not have considered. These include adding day parts, banquet and catering operations, increasing tables, or making the restaurant a commissary for kiosks and concessions. Explore these strategies and more to grow your business without adding units or franchising the concept. . . . more >>


The Characteristics and Traits of Top-Performing Restaurant Managers
The Characteristics and Traits of Top-Performing Restaurant Managers A manager exists to build profitable sales, and everything a manager does should be targeted to that objective. Still, there's no set personality that characterizes a good manager; one top performer might be totally outgoing and effervescent while another may be quiet and reserved. Both personalities could perform exceptionally well, but there are some core qualities that top managers share. Explore here what defines the best and brightest. . . . more >>


How to Steer Around the Legal, Marketing and Operational Challenges of Modern Mobile Foodservice
by Amelia Levin
How to Steer Around the Legal, Marketing and Operational Challenges of Modern Mobile FoodserviceWith the mobile food truck craze sweeping the nation, wannabe restaurateurs and even longtime operators are looking to expand beyond the confines of the brick-and-mortar restaurant. This article examines a number of "rules of the road" to consider before getting behind the wheel. . . . more >>


Which Version of QuickBooks® Is Right for Your Restaurant?
by John Nessel
Which Version of QuickBooks® Is Right for Your Restaurant?While the dominance of QuickBooks within the independent restaurant community remains steady, its usage is changing. QuickBooks online version is not simply a Web-enabled version of the QuickBooks desktop version but a unique program. This article compares and contrasts features of both flavors to assist you in making an informed decision on the best way to meet your current and future financial reporting needs. . . . more >>


How to Respond to a Food Safety Emergency
by Alisa Pittman Cleek Esq., and Clay Mingus Esq.
How to Respond to a Food Safety EmergencyPrepare your staff and management to prevent and deal with a food safety emergency. This article addresses measures you should take to reduce the chances of a food illness outbreak and how to best respond should this emergency occur. . . . more >>


How to Design the Seating Capacity of a Restaurant Dining Room
by Chris Tripoli
How to Design the Seating Capacity of a Restaurant Dining RoomHow do you configure a new dining room? One of the industry's top startup consultants shows how to make the most of what you have and avoid making any major mistakes. . . . more >>


Why Restaurants Fail
by Howard Riell
Why Restaurants Fail The reasons restaurants fail are many and varied and, in some cases, not the least bit obvious. It was nearly seven years ago that Dr. H.G. Parsa decided he wanted to know why and spearheaded a landmark study to seek the answers. Seven years after that study was released, we talk to Parsa about the study, its "back story," and what he's learned since. . . . more >>


How to Foster a Positive Working Relationship Between Front and Back of House
by Kelly Hartman
How to Foster a Positive Working Relationship Between Front and Back of HouseCamaraderie and cooperation between front- and back-of-the house staff is critical to a smooth shift. Many operators unwittingly allow this relationship to be sabotaged. Here is how to fix the communication errors that create animosity between the kitchen and wait staff. . . . more >>


Displaying Matches 17 thru 32 of 499 Found FIRSTBACK NEXTLAST

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